Vegan Sautéed Kale with Garlic and Lemon
Garlicky, bright, and just a little spicy, this sautéed kale is the kind of simple side dish that somehow steals the whole meal. Thinly sliced garlic goes into a shimmering pool of extra-virgin olive oil alongside red pepper flakes, building a fragrant, golden base before the kale even hits the pan. The leaves get added in handfuls, wilted down with a splash of water until tender, then finished over higher heat so the edges pick up a satisfying, slightly crispy char. A squeeze of fresh lemon juice at the end cuts through the richness and makes every bite pop. Everything in this dish is naturally plant-based — no swaps needed, no hidden dairy or animal products to watch for. It comes together in one skillet with pantry staples, making it an easy weeknight win whether you're serving it alongside grains, pasta, or just eating it straight from the pan.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ tsp red pepper flakes
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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